Wash the Arosis beans well and let them soak for about 8 to 12 hours. In a large pot boil the beans ( 1 part beans to 3 parts water) along with the red peppers. When beans are boiled, remove the peppers, peel them and pulp them. Pour the red paste in the soup. Next, sauté in a pan, over high heat, the leeks with olive oil until they get soft and finally add the sweet red pepper – a teaspoon is enough – to give the red colour, add the salt. Next, when the mixture with the leeks is still hot pour it in the soup. It must be hot enough so that when dropped in soup to sizzle. In the end, add one teaspoon finely chopped mint or a teaspoon dry oregano. A zip of dry red pepper flakes can be added to everyone’s plate.

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